- 400g tin butter beans, drained & rinsed
- 300g cooked beetroot, cubed
- 2 tbsp fresh mint leaves, roughly chopped
- 1 tbsp fresh lemon juice
- 50g walnuts
- Place the beans, beetroot and mint in a food processor. Blitz until a smooth purée is formed.
- Add the walnuts & lemon juice. Blitz again until fully combined – the walnuts should still be a little bit crunchy.